Vegan Veggie Hash
Vegan Veggie Hash is a great veggie dish that can be used on an entree or a side.
Ingredients
- 2 T Avocado Oil
- 8 Cloves Garlic
- 2 T Fresh Ginger
- 1/3 Cup Veggie Stock
- 3 T Soy Sauce
- 1 Head Cauliflower
- 1 Bunch Broccoli
- 3 to 4 Russet Potato's
- 3 Carrots
- 1/2 Pound Fresh Green Beans
- 2 Bunch Green Onions
- Salt and Pepper
Vegan Sour Cream
- 1/2 Cup Raw Cashews
- 2 T Fresh Lemon Juice
- 2 T Rice Wine Vinegar (or white vinegar, apple cider vinegar
- 1 T Nutritional Yeast
- 1 t Salt
- 1/4 Cup Non Dairy Milk
Instructions
VEGAN SOUR CREAM
- Place the raw cashews in a microwave safe bowl, cover with water and cook for 3 minutes. Let sit until cooled.
- Add all the ingredients to a food processer and blend until smooth. You can add the non dairy milk until you get the consistency you want. This will thicken once it cools.
- Refrigerate until ready to use.
THE HASH
- Wash and Clean the potato's and chop the potato's into bite size pieces with the skin on. Place in a bowl of cold water and let sit for at least 10 minutes. This removes some of the starch and allows the potato's to crisp up better.
- Cut off the ends of the green beans and chop into bite size pieces.
- Chop the broccoli, cauliflower and carrots into bite size pieces.
- In a double boiler or steamer, work in batches and partially cook the green beans, broccoli, cauliflower and carrots. Each batch should cook only for 2 to 3 minutes and the vegetables should still be firm and crisp. Set aside once each batch is cooked.
- Drain the potato's and place them in a microwave safe bowl and cook for about 6 minutes or until they just begin to soften.
- While you are steaming the vegetables, dice up the garlic, the green onion and the ginger so it is ready to use. Set aside for now.
- Now that all the vegetables are partially cooked, get your largest fry pan or a wok. I use a wok since it holds more veggies!
- Add a small amount of the avocado oil and pan fry the potato's first. Season with salt and pepper. Try to get a nice golden brown crisp on the outside. Remove from pan.
- Again, add a little of the avocado oil and pan fry the rest of the veggies. I try to get a little color on the veggies. Season with salt and pepper. Stir frequently. Remove from pan.
- Final Step! In the same pan, add the rest of the avocado oil, the garlic, green onions and ginger. Saute over medium heat until soft and fragrant.
- Now add the veggie stock and the soy sauce and simmer for a couple minutes.
- Add all the veggies and stir well to coat with the liquid. Cook for about 3 to 5 minutes and YOU ARE DONE!
- Serve with a drizzle of sour cream and salt and pepper as needed. ENJOY!
Notes
- You can add vegan cheese if you would like. I would put the hash on a cookie sheet and sprinkle with your favorite vegan cheese (I would use a white cheese). Bake at 350 until the cheese is melted and starts to brown. Remove and serve.